Cooking Borinquen


Arroz con Pollo

  • 4 chicken Thighs
  • 4 chicken Legs
  • 2 tbsp achiote oil
  • 2 cups rice
  • 1.5 cups sofrito
  • 1/2 cup green olives
  • 1 bay leaf
  • cilantro
  • 1 cup tomato sauce
  • 4 cups chicken stock
  • 1 cup water

Directions: In large pot, sear chicken on medium heat. Once chicken is seared, add sofrito, olives, and bay leaf, let cook for 3-5 min. Add tomato sauce chicken stock & water, turn the heat to high to let reduce while constantly stirring. Once liquid has reduced, turn heat to low and cover pot with lid. Let warm for about 30min and serve sprinkled with cilantro.


  • 2 plantains
  • 1 maduro (ripened plantain)
  • 1.5 cups queso fresco cheese cubed
  • 1 tbsp butter
  • 1/2 tbsp liquid gold (insert link)
  • Salt & pepper to taste

Directions: Cut cheese into small cubes. Peel plantains, cut into 1/2 inch pieces. Fry plantains on both sides (hint: you’ll know to turn over once you see golden brown freckles appear). Use a mortar and pestle to smash plantains, cheese, garlic & butter together. Roll into a ball and serve.

Chef Ricardo Tip: Serve monfongo with a fried egg on top. The creaminess of the yolk will kick things up a notch. And don’t forget the gravy!! Recipe below.

Gravy for mofongo

  • 3 cups tomato puree
  • 1 carton of beef broth (32oz)
  • 2lbs brisket
  • 1.5 lbs short ribs
  • 2 cups sofrito
  • 2 bay leaves
  • 1 cup of shredded carrots
  • 2 celery stalks cubed
  • Salt & pepper to taste

Directions: Mix all ingredients in a slow cooker and cook on high for 8hrs. Skim the far off top, let cool, shred beef and put in gravy. Warm until serving alongside mofongo.


  • 1 packet canela (Mexican cinnamon)
  • 2 cans evaporated milk
  • 2 cans condensed milk
  • 2 cans coconut cream
  • 1 can coconut milk
  • 1 cup of water
  • 2 egg yolks

Directions: Except for the egg yolks, mix all ingredients in a pot and heat at medium temperature for 10 min. In a separate bowl, slowly ladle some of the coquito in with the egg yolks while whisking so they don’t cook. Once you mixed two ladles in, pour into the pot of coquito and cook for 5-10min. Add optional rum. Let cool and serve with ice and/or blueberry sauce. Keep refrigerated for use.

Blackberry sauce

  • 1 package of blackberries
  • 2 cups water
  • 1 cup cane sugar
  • Squeeze one ruby red grapefruit
  • Mint (4-5 leaves)

Directions: Place all ingredients in small sauce pan, cook on high until it reduces by half. Then, puree in blender and strain.


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